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Total Time:
2 hrs 15 mins
- 2 x 450g pork loin rib racks
- 2 garlic cloves, crushed
- 150 g tinned pineapple (drained weight), plus 2tbsp juice
- 3 Tbsp. jerk seasoning
For the barbecue glaze
- 3 spring onions, chopped, plus extra to serve
- 1-2tsp finely chopped Scotch bonnet chilli, to taste
- 100 g light brown soft sugar
- 100 ml golden rum
- 2 Tbsp. black treacle
- 2 Tbsp. tomato ketchup
- Step 1Preheat oven to 150°C (130°C fan) mark 2. Lay 2 large sheets of heavy-duty kitchen foil side-by-side on a work surface and place a rack of ribs in the centre of each. Rub the garlic, the 2tbsp pineapple juice and a pinch of salt all over the ribs, then sprinkle over the jerk seasoning. Fold up the foil and scrunch the edges together to make a sealed parcel around each rack of ribs. Place side-by-side on a large baking tray and cook for 1½hr until very tender and the meat is pulling away from the bones.
- Step 2Meanwhile, make the barbecue glaze. Mix the pineapple with the other glaze ingredients in a pan and bring to the boil over low heat, stirring occasionally. Simmer gently for 5min, then purée with a stick blender until smooth.
- Step 3Once the ribs are cooked, open up the foil parcels so the ribs are fully exposed. Brush a little barbecue glaze all over the ribs, then place the open foil parcels over medium barbecue heat and cook for 15-20min, turning the ribs a couple of times and basting with more glaze, until sticky and charred. Sprinkle with extra spring onions and serve.
Get ahead Prepare to end of step 2 up to a day ahead. Cool and chill ribs. Cool, cover and chill glaze. To serve, allow the ribs and glaze to come up to room temperature. Reheat the ribs in their sealed foil parcels on the barbecue for 20min before completing recipe from step 3.
Per serving:
- Calories: 287
- Protein: 15g
- Fat: 14g
- Sat fat: 5g
- Carbs: 19g
- Sugars: 18g
- Fibre: 0g
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
